Coco veggie crêpe
A veggie crepe bursting with coconut sweetness !
Preparation time : 20 min
Ingredients for the crepes
75
g of butter
150
g of sugar
375
g of GEM 250
525
g of whole milk
75
g of water
300
g of egg
Ingredients for the béchamel sauce (per 500g)
180
g of coconut milk
20
g of T65 or T55 flour
25
g of grated Emmental cheese
17.5
g of skimmed milk powder
5
g of Durum Gel 160
55
g of vegetable mince
Preparation
1
Crepes preparation
In a mixer with sheet, mix the butter and sugar for 2 minutes on medium speed.
Add half of the GEM 250 and the liquids and mix for 30 seconds on low speed.
Add the remaining GEM 250 and mix for another 30 seconds on low speed.
Scrape down the sides of the bowl and beat for 2 minutes on medium speed.
Cook in a pan for 1 minute per side.
2
Béchamel sauce preparation:
Mix all the ingredients in a Thermomix for 7 minutes at 90°C (194°F), on high speed. Add the Emmental cheese and mix again for 1 minute at 90°C (194°F), on high speed. Add the plant-based mince and mix again for 1 minute at 90°C (194°F), on low speed.
3
Assembly
Place the filling on each crepe and fold it in half or as desired.